Peru - Osias Carrasco

Peru - Osias Carrasco

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  • Farm: Osias Carrasco, La Palma
  • Varietal: Costa Rica 95
  • Altitude: 1800 - 1900masl
  • Process: Washed

Cupping Notes

Tropical fruits and raw honey; sweet and velvety mouthfeel

More Information

Osias Carrasco owns 2 hectares of land in the la Palma village in Colasay. Osias grows caturra and Costa Rica 95 at an altitude of 1800 to 1900masl. Once picked Osias washes his coffee and removes all floaters before pulping and fermenting for around 36 hours. The coffee is then dried on lined patios for 10 to 14 days.

La Palma is a village in the district of Colasay and most of the coffee producers in this area have farms between 1700 and 2000masl and grow caturra, costa rica 95 and castillo varieties. The area is fairly remote and isolated, which has meant that very few buyers have worked directly with producers in this area and aggregators have thrived. Despite this, the coffee has a huge amount of potential, due to the growing conditions and varieties, it seems that there is a lot more Costa Rica 95 in this area, which has adapted well and seems to give a very unique, floral profile. Coffee is generally picked and processed by the producers themselves, fermented for 24 to 36 hours and then dried on tarpaulin mats.

Falcon Speciality, our supplier of this coffee, have been working in Northern Peru for several years, buying specialty coffee from cooperatives and associations with whom they have built lasting relationships. In Peru, like some other origins, coffee farmers are sensitive to market changes and often lack basic training and the incentive to produce higher qualities of coffee, as premiums often don’t materialise. For these reasons Falcon decided to change the way they buy coffee in Peru and work directly with producers, allowing them to control and improve upon existing quality and have full financial traceability. Ensuring these two factors would help to pay higher prices for the coffees and to make sure that producers received a fair price for the coffee they delivered, above the market price. In order to do this, they set up a warehouse in Jaen and started to buy in parchment directly from producers. The Cajamarca region holds a lot of potential for quality coffee, with ideal growing conditions and great varieties, but quality is often lost in picking, processing and drying, with producers lacking infrastructure and knowledge. The most vulnerable producers are those who aren’t members of a cooperative, association or organisation – and they represent 75% of producers in Northern Peru. These producers don’t have access to training sessions or premiums for quality or certifications, and their income is totally dependent on the market price. Often, local aggregators – a buyer who lives in the same area – will come to the farm or house of a producer and buy their coffee for cash before selling it on; in some cases, directly to an exporter or more often to other traders and middlemen. This results in the producer being paid very little for their coffee and a lot of quality coffee is lost. This shift in approach to sourcing will allow long term relationships to be formed directly with farmers, improve the coffee quality from these areas and increase producer household income through access to quality premiums